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Sour Cream Rhubarb Coffee Cake

A delightful coffee cake combining the tangy flavor of rhubarb and the creaminess of sour cream, perfect for breakfast or a snack.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup sour cream
  • 2 eggs
  • 1/2 cup butter, softened Make sure butter is softened for better mixing.
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 2 cups all-purpose flour Can replace with whole wheat flour for a healthier option.
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1 cup sugar Increase sugar slightly for a sweeter taste.
Add-ins
  • 1 cup rhubarb, chopped Fresh rhubarb preferred; frozen can be used if thawed and drained.
  • 1/2 cup chopped walnuts Optional; can substitute with pecans or omit for nut-free.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9-inch round or square baking pan.
  2. In a large bowl, cream together the softened butter and sugar until light and fluffy.
  3. Beat in the eggs one at a time, then stir in the sour cream and vanilla extract.
  4. In another bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
  5. Gradually add the dry ingredients to the wet mixture, stirring just until combined.
  6. Fold in the chopped rhubarb and walnuts (if using).
Baking
  1. Pour the batter into the prepared pan and spread it evenly.
  2. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
  3. Allow to cool before serving.

Notes

Serve slices with whipped cream or vanilla ice cream for a special touch. Store at room temperature for a couple of days or in the refrigerator for up to a week. Wrap slices for freezing.